Scroll to the bottom of the page for a quick list of smart fish alternatives, such as what to eat instead of salmon, cod, tuna, and more.
Everything youve ever eaten is basically a scam. The pumpkin in your pie? Not pumpkin. Those Pop-Rocks you enjoyed when you were five? Not rocks.
Similarly, The New York Times reported a while ago that one in five seafood samples tested around the world did not match what it said on the menu or on the packaging.
But when it comes to that last example, maybe theres an upside. It might not matter what kind of fish a recipe calls for—because you might not end up with that fish anyway, no matter how hard you try. Well, maybe that means we can buy any fish that is fresh that day, as long as it works in the recipe.
How will you know if a different fish will work in the recipe youre cooking? Ask your fishmonger. You should tell the salesperson how you plan to cook the fish and then let them help you choose the freshest, best fish in the store that day if you happen to be near a fish market with knowledgeable staff.
If the seafood vendor isn’t very helpful, or if you have FOTTCP (fear of talking to counter people), here are some tips you can use:
Salmon is undeniably one of the most popular fish varieties among seafood lovers. Its rich fatty texture and robust flavor make it a versatile choice for everything from grilling to sushi. But with rising costs and sustainability concerns around wild salmon it pays to know your alternatives. Thankfully, other fish offer similar eating qualities to salmon with their own unique flavors and benefits. Keep reading to discover 9 must-try fish that can stand in for salmon.
1. Arctic Char
Topping the list is Arctic char, basically the salmon’s freshwater cousin. Originally from icy northern lakes, it has a nearly identical appearance to salmon with light pink flesh and high omega-3 fat content. The medium-firm texture and moderately rich flavor make Arctic char shine when pan seared, baked, or grilled. It also takes well to curing and smoking. And as an added perk, most Arctic char sold today comes from sustainable aquaculture rather than threatened wild fisheries.
2. Rainbow Trout
Rainbow trout is another popular fish that is farmed inland. It has a milder flavor and a flakier texture than salmon. The light pink flesh has just enough fat to stay moist during cooking. Rainbow trout tastes great when cooked in simple ways, like frying, broiling, or baking with herbs and lemon. For a unique touch, stuff whole trout with vegetables and bake or smoke it before serving as an appetizer. In addition, rainbow trout is cheap and clean because it is raised in aquaculture.
3. Striped Bass
A favorite catch among anglers striped bass has firm white flesh with darker “stripes” of fat similar to salmon. When cooked it flakes into large juicy chunks with a mild, slightly briny flavor. Simple broiling or pan searing lets the natural flavors shine through. Strips of bass also hold up well to bold rubs and spices or acidic marinades. For party fare, striped bass makes excellent fish tacos or fish and chips too. Availability of striped bass depends on location, but Seafood Watch rates U.S. wild-caught sources as a sustainable choice.
4. Sturgeon
When compared to salmon, sturgeon has dense, chewy flesh that has a higher moisture content. Its life in freshwater gives the flesh a hint of earthy sweetness. Should be cut into thick steaks and grilled or seared in a pan until the middle is opaque. The meat stands up well to rich sauces too. And because white sturgeon were once huge fish that lived in North American rivers, their populations are carefully watched to make sure they can stay alive.
5. Tuna
While canned tuna gets a bad rap as boring, fresh tuna is prized as sushi and sashimi for its soft, succulent texture reminiscent of salmon’s fatty bites. The flavor ranges from mild for albacore (white) tuna to rich, beefy tones for bluefin tuna. Searing or lightly grilling tuna steaks helps bring out the flavor while keeping the interior rare. However, tuna species face significant pressure from overfishing globally, so check with Seafood Watch to source the most sustainable varieties available in your area.
6. Sablefish (Black Cod)
Nicknamed “butterfish,” sablefish has an extravagantly rich flavor and silky texture. The white flesh becomes extremely moist when cooked due to very high oil content. Simple preparations like poaching, steaming, or oven baking allow sablefish’s luxurious qualities to come through. Just a drizzle of lemon or herbs completes the dish. Watch out though – the soft flesh falls apart easily if overcooked. Most U.S. and Canadian Pacific sablefish is considered sustainable.
7. Steelhead Trout
Similar to salmon, steelhead trout migrate from the ocean back to freshwater rivers to spawn Accordingly, their pink flesh and moderate fat content gives cooked steelhead a balance of richness and flake. Steelhead shines with basic oven roasting or grilling paired with vegetables It also takes well to pan frying or poaching cutlets in white wine. And as primarily a hatchery-raised fish, steelhead avoids many concerns over wild populations.
8. Atlantic Mackerel
This common schooling fish offers an oilier, fishier take on salmon flavor. Fresh mackerel has a shimmering skin, bright red flesh, and a strong taste unmistakably from the sea. Mackerel fillets excel when grilled, broiled, or smoked until just cooked through to keep moistness. Raw marinated mackerel called ceviche also makes a delicious appetizer. And as a fast-growing species, Atlantic mackerel from well-managed fisheries scores high for sustainability.
9. Lake Trout
Finally, lake trout offer another great sustainable freshwater choice with salmon-like qualities. Their pink flesh has moderate fat content that keeps it tender when cooked. Simple seasoning and high-heat pan frying or oven roasting work well. Just watch cooking times closely since lake trout dries out faster than some fattier fish. As mainly a hatchery-supported fish, lake trout avoids pressure on vulnerable wild stocks in the Great Lakes and inland reservoirs.
Beyond salmon, these fish can provide amazing alternatives for seafood night. Each has its own distinct flavor profile, texture, and best cooking methods to explore. Take advantage of their peak seasons and availability. And consider sustainability ratings when sourcing fish to support healthy oceans and monitor consumption of threatened species like tuna. With all the options, you can easily add delicious variety while taking a break from salmon every once in a while.
How to Make Thoughtful Fish SubstitutesStick to the Size and Weight
Luke Davin, who runs the Osakana fish market in Brooklyn, says, “The size of the piece is much more important to how a fish cooks than whether it is brown or white.” Does the recipe call for fillets that are 1 inch thick, 4 ounces each, or a whole fish? If so, you’ll need to buy something that’s about the same size so that you can follow the same cooking times and methods. While you might notice variables in flavor, youre less likely to wind up with over- or under-cooked fish. Keep It Skinless (or Skin-On).
If your recipe calls for skin-on fish, youll want to make sure you select something with edible skin. If the fillets in your local case still have their skin intact, its safe to assume its edible. As of late, Davin has been suggesting striped bass instead of salmon skin for pan-seared salmon recipes because he likes the skin on the bass better than the skin on the salmon. Be Finicky About Fillets.
There are two kinds of fish fillets. The first is a whole fillet, which is cut from a small fish like flounder or tilapia. It is pretty flat. That second one is a cross section taken from the whole fillet of a bigger fish, like salmon or cod. This second cut is much thicker than the first, so the two are not easily swapped. Stick with the type of fillet called for in your recipe.
Difference between Salmon and Trout Video June 2022 (Updated)
What fish looks like a salmon?
Dolly Varden Trout The Dolly Varden Trout is another fish on our list that looks a lot like a salmon in color, bearing a pink to silver coloration along its long body. However, it is not just their coloring that makes them comparable to salmon. These trout also have similar speckles and sizing to salmon.
Which is better, salmon or tuna?
Wild salmon is healthier, but it is also harder to find and more expensive. But if we compare farmed salmon with wild tuna, tuna wins.
Is a salmon a silverfish?
In conclusion, the salmon is a species of fish with a diverse array of visual characteristics. When they are young, their less colorful scales and plain shapes may cause people to mistake them for silverfish like the Bluefin or Yellowtail. However, as they mature, salmon can still bear a few similarities to other fish types.
What can I substitute for salmon?
Use oily fillets such as mackerel or hake to substitute for salmon in this method to keep the fish moist. Poaching is a gentle cooking method ideal for more delicate fish like Pollack, which can absorb flavors from the poaching liquid.